孙鲁浩,毛伟杰,吉宏武,刘书成,高静,邵海艳

• 1:广东海洋大学食品科技学院

摘要(Abstract)：

【目的】研究贮藏时间和加热温度对凡纳滨对虾(Litopenaeus vannamei)虾仁三磷酸腺苷(ATP)关联化合物及虾仁品质的影响。【方法】利用高效液相色谱法分析凡纳滨对虾中6种ATP关联化合物,通过比较不同贮藏时间的凡纳滨对虾虾仁在加热过程中的ATP关联化合物,分析加热前后虾仁的感官品质,以及鱼虾类鲜度指标K值、G值、P值的变化。【结果与结论】随贮藏时间的增加,ATP、二磷酸腺苷(ADP)、腺苷酸(AMP)含量呈下降趋势,肌苷酸(IMP)先上升后下降,次黄嘌呤(HX)和肌苷(HXR)上升;随着加热温度的增加,ATP和ADP下降,AMP增长,IMP、HX、HXR先增加后降低。贮藏2 d后的生虾和贮藏3 d后再加热的虾仁均将达到最大感官可接受上限。随着贮藏时间的增加,加热前后K值、G值和P值线性增加,但生虾的G值与鲜度的相关性较差,不适宜作为鲜度指标,K值和P值可作为生虾的鲜度指标。加热后的K值、G值、P值与贮藏时间、感官质量评定值(QI值)的线性回归方程的决定系数较好,表明K值、G值、P值可以用来表征熟虾的品质。

关键词(KeyWords)： 凡纳滨对虾;ATP关联化合物;鲜度;K值;G值;P值;品质

Abstract:

Keywords:

基金项目(Foundation): 国家自然科学基金(31301513);; 广东普通高等学校水产品高值化加工与利用创新团队项目(GDOU2016030503)

作者(Author): 孙鲁浩,毛伟杰,吉宏武,刘书成,高静,邵海艳

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